German cuisine · Vegetable Dishes

Boiled Potatoes with Parsley Butter

Floury boiled potatoes, steamed dry and tossed with melted butter and plenty of fresh parsley.

Ingredients · for 4 servings

• 1 kg potatoes
• 70 g butter
• 1 bunch parsley
• 1 clove garlic
• 1 tsp lemon juice
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Peel the potatoes and cut into equal-sized pieces so they cook evenly, then rinse briefly under cold water.
2. Place in a pot with cold salted water, bring to a boil and cook over medium heat for 18–20 min. until a knife tip slides in without resistance.
3. Finely chop the parsley and grate the garlic very finely.
4. Drain the potatoes, return them to the hot pot and let them steam dry, uncovered, on the switched-off burner for 1–2 min. until the surface looks dry and floury.
5. Melt the butter in a small pot, let the garlic infuse for 30 sec. and stir in the parsley with the lemon juice.
6. Pour the parsley butter over the potatoes, toss gently, sprinkle with coarse sea salt and pepper, and serve immediately.